Edible alkali is solid, round, white and easily soluble in water. Alkali is not a common condiment, but a kind of food swelling agent and meat tenderizer, which can make dry raw materials swell rapidly, soften fibers and remove the sour taste of dough. Proper use can bring excellent color, fragrance, taste and shape to food, thus increasing people's appetite. Alkali is widely used in the processing of noodles, bread, steamed bread and other foods.

Nutrition introduction

1. In the process of fermentation, microorganisms will produce acid, and the dough will turn sour after it is initiated. It is necessary to add edible alkali (sodium carbonate) to make the acid react to make delicious pasta;

2. Eating alkali can neutralize organic acids or sulfides attached to dark green vegetables due to excessive spraying of pesticides, thus preserving the original color of vegetables and removing the pollution of pesticides on vegetables;

3. Eating alkali has a strong degreasing effect, which can remove excess grease from oily dry raw materials;

4. Eating alkali can release nicotinic acid which is not easy to release in corn, so that people who eat corn for a long time will not suffer from boils due to the lack of nicotinic acid in corn;

5. The disadvantage of eating alkali is that it has a strong destructive effect on vitamin b 1.b2 and vitamin C in food, and at the same time it will affect the absorption and utilization of certain minerals by human body, so it is not suitable for abuse.

manufacturing method

1. Eating alkali can remove the spicy taste in oil. The method is to heat the spicy oil until it is hot, add a certain amount of soda water and stir it slowly with chopsticks.

2. Eating alkali can remove the sourness of dough and make steamed bread fluffy and white, but you can't add too much, otherwise steamed bread will turn yellow or crack and taste bitter.

Matters needing attention

1. Never soak food in alkaline solution, so as to avoid raw materials rotting, just repeatedly stir and clean the raw materials with alkaline water with appropriate concentration;

2. Eating alkali is an inorganic substance with no nutrients, but its role in food cooking should not be underestimated. Alkali-eating aqueous solution is an electrolyte, which can enhance the water absorption capacity of protein molecules in food raw materials (such as squid) and accelerate the rising speed of raw materials. However, we should pay attention to the dosage, method and time of alkali to prevent food raw materials from being too thorough, rotting or even deteriorating.